Tag Archives: recipe

Homemade Beef Pepperoni

I found the original recipe online, but changed a few ingredients to suit what i had on hand and to eliminate ingredients i did not want to use. For example, the recipe called for 2 heaping teaspoons of Morton’s Tender Quick curing salt, but i’m not into adding sodium nitrates and nitrites to my food. Additionally, other recipes included saltpeter (potassium nitrate), but i’m not into gunpowder and firework ingredients in my food either.

This is my first round and it makes a great summer sausage type snack, though i’m going to use it for Friday night pizza. I plan to tweak it a bit by using 70/30 burger rather than our usual lean 90/10 burger, but maybe too much fat will cause it to fall apart – who knows – if you try it, let me know!

INGREDIENTS:

  • 2 lbs lean ground beef
  • 2 teaspoons liquid smoke (i used Colgin brand)
  • 2 teaspoons ground black pepper
  • 2 teaspoons mustard seed (had to use ground mustard this time)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon sugar
  • 2 teaspoons pure sea salt

DIRECTIONS:

  1. Combine seasons and meat and mix thoroughly, using hands. Cover and refrigerate 48-72 hours. (i went 72 hours)
  2. Form meat into two long logs or rolls and place on a rack over a drip pan. Bake at 200 degrees Fahrenheit for 8 hours, rotating logs every 2 hours.
  3. When finished cooking, logs should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly.

Winter Squash Rolls

Oh my goodness – found this recipe – modified it a bit – and, VOILA! New one for my family recipe book. What an absolutely awesome use of all that frozen winter squash in my freezer. Pumpkins, Jarradahls, Acorn squash, butternut, and probably Queensland Blues.

WINTER SQUASH ROLLS

Makes 12-24 rolls

INGREDIENTS:

1 ½ cups cooked, smashed, cooled winter squash
1 cup scalded milk
2 scant tablespoons active dry yeast
½ cup warm water
6 cups Sunrise Mills flour
½ cup sugar
2 teaspoons salt
½ cup butter

DIRECTIONS:

In a large bowl, dissolve yeast in warm water.  After bloom (about 10 minutes), add 5 cups of flour (I use a combo of whole wheat, bread, and white), sugar, butter, squash, and milk.  Stir with dough hook as you are slowly adding each item. Add the remaining cup of flour as needed for nonsticky dough.

Lightly oil the bowl and turn dough to coat with oil, cover bowl with a damp towel.  Rise 1 hour (maybe a bit more) in a warm spot.

Divide the dough into 12 or 24 pieces (I go with 24 because we simply don’t need a huge roll).  Form the pieces into rounds, then place on a lightly greased 12 x 15 baking.  (I used a stone).  Cover with a damp cloth and let rise until double.  45 minutes or so.

Bake at 400° F (200°) for 12 minutes or until golden brown.

Enjoy!!!

Five Minute Nacho Cheese Sauce

5 MINUTE NACHO CHEESE SAUCE

INGREDIENTS:

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 ⅔ cup whole milk
  • 16 oz medium cheddar cheese, shredded
  • ¾ teaspoon salt
  • ¾ teaspoon chili powder (optional)

INSTRUCTIONS:

Add the butter and flour to a small sauce pot.  Heat and whisk the butter and flour together until they become bubbly and foamy.  Continue to cook and whisk the bubbly mixture for about 60 seconds.

Whisk the milk into the flour and butter mixture.  Turn the heat up slightly and allow the milk to come to a simmer whilst whisking.  When it reaches a simmer, the mixture will thicken.  Once it’s thick enough to coat a spoon, turn off the heat.

Stir in the shredded cheddar, one handful at a time, until melted into the sauce.  If needed, lace the pan over a low flame to help the cheese melt.  Do not overheat the cheese sauce.

Once all the cheese is melted into the sauce, stir in the salt and chili powder.  Taste and adjust the seasoning as needed.  If the sauce becomes too thick, simply whisk in an additional splash of milk.

Mixed Grain Bread – Scottish

I have discovered my favourite bread to make!

MIXED GRAIN BREAD – SCOTLAND

Modified from Scottish Cookery Cookbook, 2010

INGREDIENTS:

  • 12 oz (about 3 cups) strong white flour
  • 2 teaspoon salt
  • 8 oz (about 2 cups) whole wheat flour
  • 8 oz (about 2 cups) Einkorn flour
  • 1 oz butter, diced
  • 2 teaspoon yeast
  • 1 oz (1/3 cup) rolled oats
  • 2 tablespoon sunflower seeds
  • 1 tablespoon molasses
  • ¾ pint warm water
  • 1 medium egg

DIRECTIONS:

Sift white flour and salt into a large bowl.  Stir in the wheat and Einkorn flours then rub in the butter until the mixture resembles breadcrumbs.  Stir in the yeast, oats, and seeds then make a well in the centre.

Stir the molasses into the warm water until dissolved.  Add the molasses water to the dry ingredients.  Mix to a soft dough. (I used paddle hook on KitchenAid mixer)

Using a dough hook, knead the dough for 10 minutes until smooth and elastic.  Put in an oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 ½ hours, or until double in size.

Preheat the oven to 425°F, 15 minutes before baking.  (I start the oven now, then do the below and leave the loaf and pan on top the stove – the warmth from the oven helps with rising, especially in winter.)

Using dough hook, knead again for a minute or two to knock out the air.  Shape into an oval loaf about 12 inches long and place on a well-oiled baking sheet.  Cover with oiled (important) plastic wrap and leave to rise for 40 minutes or until doubled in size.

Brush the loaf with beaten egg and bake in the preheated oven 35-45 minutes (mine was 35 minutes) or until the bread is well risen, browned, and sounds hollow when the base is tapped.  Leave to cool on a wire rack.

Here’s the original recipe:

Recipe - Mixed Grain Bread

Israeli Salad

As soon in the spring that i can source good veggies, i start making my Israeli Salad.  I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.

My recipe is simple:

1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil

Stir it all up.  As with most veggies and fruits – room temperature is best for lovely flavours.

image

French Cheese Braid (Natte)

Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful!  Taken from my old Betty Crocker International Cookbook.  When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts!  Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!

French Cheese Braid

“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese.  It is delicious as a luncheon or light supper bread served with soup and salad.”

  • 1 package active dry yeast (i use 1 tablespoon)
  • 3/4 cup warm water (105F to 115F)
  • 1 tablespoon sugar
  • 1 teaspoon Real salt
  • 3 eggs
  • 1/2 cup butter, softened
  • 3 1/2 to 4 cups all-purpose flour
  • 6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)
  • olive oil
  • 1 egg yolk
  • 2 tablespoons water

Dissolve yeast in warm water in large bowl.  Stir in sugar, salt, eggs, butter, and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make the dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook).  Place in a greased bowl; turn greased side up.  (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl).  Cover; let rise in a warm place until double, 1 to 2 hours.  Dough is ready if indentation remains when touched.  (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)

Punch down dough; knead in cheese until well distributed.  Divide into 3 equal parts.  Roll each part into a rope, 15 inches long.  Place ropes together on lightly greased cookie sheet.  Braid ropes gently and loosely; do not stretch.  Pinch ends to fasten; tuck under securely.  Brush lightly with oil.  Let rise until double, 40-50 mintues.  (May have to set your sheet on top of the pan of hot water again)

Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid.  Place on oven rack below center of oven.  Bake until braid sounds hollow when tapped, 25 to 30 minutes.  If braid is browning too quickly, cover loosely with aluminum foil.

My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.

French Cheese Braid 001
Braided before second rising

french cheese braid 004
After baking

This is perfect bread to accompany soup!

Cheers!

tauna

Moussaka for Lunch

Today started out with me castrating about 25 ram lambs.  Thankfully, Dallas and Rick caught and held them for me – MUCH easier to have extra hands.  To castrate lambs, one catches them up and holds their hind legs up to their front legs thereby the testicles are easy to grab hold of.  The handler is holding the ram on his lap.  I assured Rick I’d never missed before.  I think i scared him a bit!   😉  (I did NOT use my teeth!)   We also dewormed all the lambs as well as the ewes.  That will help clean them up and get them gaining well before selling the lot on September 7 at Kirksville Livestock Auction at the special sheep sale that day.  After selling off 54 lambs, 80 ewes, and 2 mature rams on Monday, we counted out about 51 lambs and and 52 ewes to sell the 7th, then I’ll be out of the sheep business.

This afternoon, I’m doing the washing and will clean up and around the barns in preparation for semen checking the bulls tomorrow and hauling out to the cows.

Moussaka” is an Arabic word and a popular dish in many Middle Eastern countries, the immortal eggplant-and-lamb casserole is generally credited to the Greeks, who claim it as a national treasure.  This recipe provides 8-10 servings.

  • 1 large eggplant (or about 2 lbs)
  • 2 tablespoons butter
  • 1 1/2 to 2 lbs ground lamb
  • 1 medium onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 3/4 cup red wine or beef broth
  • 1 tablespoon snipped parsley
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • White Sauce (see recipe)
  • 1 cup grated Parmesan cheese
  • 2/3 cup dry bread crumbs
  • 1 egg, beaten
  • Tomato Sauce (see recipe)

Cut unpared eggplant crosswise into 1/2-inch slices.  Cook slices in small amount boiling, salted water (1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.  Drain.  Heat butter in 12-inch deep skillet until melted.  Cook and stir lamb and onion until lamb is light brown: drain.  Stir in tomato sauce, wine, parsley, salt, pepper, and nutmeg.  Cook uncovered over medium heat until half the the liquid is absorbed, about 20 minutes.  Prepare White Sauce.

Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.  Sprinkle remaining bread crumbs evenly in greased oblong baking dish 13 1/2 x 9 x 2 inches.  Arrange half the eggplant slices in baking dish; cover with meat mixture.  Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.  Pour White Sauce over mixture; sprinkle with remaining cheese.  Cook uncovered in 375ºF oven 45 minutes.  Prepare Tomato Sauce.  Let moussaka stand 20 minutes before serving.  Cut into squares; serve with Tomato Sauce.

White Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose unbleached flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups milk
  • 2 eggs, slightly beaten

Heat butter over low heat until melted.  Blend in flour, salt, and nutmeg.  Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Gradually stir at least 1/4 of the hot mixture into eggs.  Blend into hot mixture in pan.

Tomato Sauce

  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 2 cups chopped ripe tomatoes
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1 bay leaf, crushed
  • 1 can (6 ounces) tomato paste

Cook and stir onion and garlic in oil in 3-quart saucepan over medium heat until onoion is tender.  Add remaining ingredients except tomato paste.  Heat to boiling, stirring constantly; reduce heat.  Simmer uncovered until thickened, about 30 minutes.  Stir in tomato paste.  (Add 2 to 3 tablespoons water if necessary for desired consistency.

PERSONAL NOTES:

I use organic grass fed milk, eggs, and butter.  Freshly grated Parmesan cheese and locally and organically grown tomatoes for sauces.  You can buy organic tomatoes and paste in the stores.  Thankfully, between what we raise ourselves and what i can purchase, it is all local and/or organic.  Flavors are much better.